Creamy Jamaican Rasta Pasta with Chicken
Bold, flavorful, and loaded with Caribbean flair—this creamy Rasta pasta combines tender jerk-seasoned chicken, sautéed bell peppers, and a rich, cheesy sauce with a hint of coconut. Perfect weeknight comfort with a spicy twist!
Ingredients
- 1 tbsp olive oil
- 2 chicken breasts
- 1 red bell pepper or orange bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 2 cloves garlic sliced or minced
- 1 cup heavy cream
- 1 cup full-fat coconut milk
- 2 tbsp mild Jamaican jerk seasoning divided
- 1 tsp dried thyme
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt and black pepper to taste
- 2 cups mozzarella cheese and parmesan cheese mix
- 12 oz pasta cooked al dente
Instructions
- Cook pasta according to package directions. Reserve ½ cup pasta water.
- Season chicken with half the jerk seasoning, and garlic powder. Marinate 30 minutes.
- Sear chicken in olive oil or vegetable oil until golden. Finish in 350°F oven until cooked to 165 degrees internal.
- In same skillet, sauté bell peppers until slightly softened. Add garlic.
- Pour in heavy cream and coconut milk. Season with remaining jerk seasoning, thyme, paprika, salt, and pepper. Simmer.
- Stir in cheese until melted. Toss in pasta, adding pasta water if needed.
- Slice chicken and serve on top or mix into pasta.